Thursday, March 4, 2010

Ranchero Burritos

2/3 cup uncooked long-grain rice
1 pound lean ground beef
1 (10-ounce) can Ro*tel diced in sauce tomatoes & green chilies, undrained
1 (10-ounces) can Ro*tel Mexican festival diced tomatoes with lime juice & cilantro
1 (1.25-ounce) package taco seasoning mix
1 (15-ounce) can black beans, undrained
8 (8-inch) flour tortillas
Toppings: shredded Cheddar cheese, shredded lettuce (optional)

Cook rice according to package directions; set aside.
Cook ground beef in a large nonstick skillet over medium heat, stirring until meat crumbles and is no longer pink. Remove from heat; drain. Stir in tomatoes and green chilies in sauce, Mexican diced tomatoes, and taco seasoning mix; simmer, stirring occasionally, 8 to 10 minutes or until mixture thickens.
Cook black beans in a large saucepan over medium heat, stirring occasionally, until thoroughly heated; drain.
Heat tortillas according to package directions; keep warm. Spoon meat mixture, black beans, and rice evenly down centers of tortillas. Top with cheese and lettuce, if desired. Fold sides of tortillas over filling; bring bottom sides up, and roll tightly. Serve immediately.

Recipe from "Southern Living Cooking School" Fall 2004 ; Compliments of Walmart

I mix the beans, rice and meat mixture in the skillet so I have an even filling. I have also omitted the beans and it tastes just as good.

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